Sous Chef
Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen.
Select, train and supervise kitchen staff in the proper preparation of menu items.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
Adhere to control procedures for cost and quality.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Supportive Functions:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
Maintain vacation schedule for proper staffing.
Report any equipment in need of repair to Chef or Engineering, for service.
Performs other duties as requested, such as VIP parties and staff meeting
Specific Job knowledge, skill and ability
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Thorough knowledge of food products, standard recipes and proper preparations.
Ability to read, write and speak English to comprehend and communicate job functions.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis.
Qualifications
Education:
Any combination of education and experience that provides the required knowledge, skills and abilities.
Experience:
Two years experience required. Prior hospitality experience preferred.
Licenses or certificates:
Ability to obtain any government required license or certificate.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Additional Information
**Pay rate for this Job is 30K**
- Personal Days
- Health Care Insurance
- Additional Insurance
- 401K
- All your information will be kept confidential according to EEO guidelines
- **Spanish is a must**